in Soup Recipes

Wild garlic vegetable soup

updated

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 1 large carrot(s)
  • ¼ celeriac
  • 2 large potatoes
  • 1 bay leaf
  • 0.3 liters of vegetable broth
  • 1 bunch wild garlic, fresh
  • 1 tbsp oil
  • Seasoning to taste
  • e.g. cashew nuts

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegan

Wash and chop the leek, carrot, celeriac, and potatoes. Simmer the vegetables in the vegetable broth with the bay leaf for about 20 minutes. Cut the wild garlic into strips and sauté in oil. Add half of the wild garlic to the soup and purée. If you like, you can strain the soup through a sieve, but this isn’t necessary. Season to taste and serve sprinkled with the remaining wild garlic strips. Finely blend the cashews with water in a 1:1 ratio and add a dollop of this foamy cashew cream to the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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